Start by making the sauce by adding the gochujang, doenjang, maple syrup, sesame seeds, and kimchi liquid to a small mixing bowl. Whisk or stir to combine. Set the sauce aside.

Use a clean tea towel and paper towels to remove excess water from the extra firm tofu. Use your hands to crumble into small pieces like you would for a tofu scramble. Set the crumbled tofu aside.

Preheat a saute pan or wok. Add oil (or water, if oil-free), thinly sliced or diced onion and garlic. Cook it for about 2 minutes, stirring frequently so it doesn't burn.

Then, add the crumbled tofu and kimchi. Give it a good stir to combine, and continue cooking for about 3 to 4 minutes. Use a stiff spoon or spatula to scrape the brown bits off the bottom.

Add the brown rice and stir to incorporate. Cook for 3 to 4 minutes, stirring frequently.

Finally, add in the sauce and stir to combine. Cook for 1 to 2 minutes to heat through. Turn off the heat and let it sit for a few minutes.

You can stir in the chopped green onion or use it as a topping, and enjoy!

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months in a freezer-safe container. Thaw in the refrigerator and reheat in a skillet on the stovetop. A microwave will work, too.